These Chipotle Lime Shrimp Tacos are the ultimate easy dinner! Juicy and smoky shrimp are cooked to perfection and loaded into a taco with your favorite toppings! YUM!
Since Cinco De Mayo is just around the corner and I absolutely *love* tacos….I figured it was finally time to share a brand new taco recipe here on OBB!
Of course I have some tried and true favorites here on the blog like my Chorizo Tacos or Ground Chicken Tacos but these shrimp tacos truly have a special place in my heart. Let me tell you why!
Why You’ll Love These Tacos:
First, they’re SO easy to make! Aside from letting the shrimpies marinate for a little bit, these come together in a flash which makes a busy weeknight that much easier!
Shrimp is such a delicious protein – these are juicy and so easily poppable! You almost don’t even need the tortillas, I found myself eating it straight from the pan, ha!
I absolutely love the smoky chipotle flavor of the shrimp – it combines perfectly with the acidity of the added lime and of course, all of the taco toppings. Together it’s a bright flavor with a hint of spice from chipotle all loaded into a warm tortilla…grab me a margarita and I’m saying yes please!
These will be the PERFECT taco to make for Cinco De Mayo! So let’s get into what you need to make them.
Ingredients You Need:
Thawed Peeled and Deveined Raw Shrimp – if your shrimp is frozen, be sure to give it adequate time to thaw by reading the directions on the back of the bag.
Chipotle in Adobo Sauce – these are smoky chipotle peppers that are usually available in the Hispanic section at your local grocery store. These are KEY for this recipe! You will only be using the SAUCE in the can, not the peppers.
Fresh Lime – make sure that your limes are extra juicy!
Salt, Garlic powder and Smoked Paprika – a few must have spices to add to the shrimp marinade.
Taco toppings – all of your favorites, you can use whatever you like, but look below for my favorite options!
Corn Tortillas – you can also use flour tortillas, whatever floats your boat!
How to Make Tacos in 5 Simple Steps:
- Add the shrimp to a medium size bowl along with the chipotle pepper in adobo sauce, the spices and the fresh lime. Mix to combine and pop back in the fridge for 30 minutes or so to let it marinate.
- Right before the marinating time is up, begin to prep the other ingredients – whatever type of taco toppings you want whether it be lettuce, tomato, salsa, guacamole etc., prep that now.
- Heat a large pan over medium heat. Add a splash of olive oil to coat the pan and let it heat up. Once heated, add in the shrimp using tongs. Don’t overcrowd the pan! Cook shrimp on each side for 1-2 minutes or until they become opaque – like this:
- Once they are cooked, add them to a plate. Cook in batches if needed.
- Now to assemble the tacos, I added guacamole to the bottom of my tortilla and then added the cooked shrimp, salsa, cilantro and cotija on top. Add a squeeze of extra lime! Enjoy!
Best Taco Making Tips:
I know that sometimes it’s frustrating having to spend the time letting the protein marinate but I promise it’s worth it in this case! You want the shrimp to have tons of flavor 🙂
Be sure not to overcook the shrimp! Shrimp doesn’t take long to cook through, really only 1-2 minutes per side. When they are opaque and pink, they are done! Remove them from the pan when they are done so they don’t continue cooking in the pan.
Go ahead and prep all of the other ingredients before you cook the shrimp. Like I said above, they will cook quickly so it’s good to go ahead and have everything ready to go when the shrimp is cooked.
I used shrimp that was tail OFF (the above photo is from another shrimp recipe to show how to cook the shrimp!)…you can use tail-on shrimp, just be sure to remove the tail before you add them to the tacos.
Warm the tortillas! Whatever type of tortillas you decide to use, I think they are so much better warmed! You can do this in a pan on the stovetop to get a nice chair or if you’re in a rush, pop them in the microwave for 15 seconds.
Taco Topping Ideas:
For the bottom of the tortilla, I added guacamole. It’s a cooling and creamy element that is needed for this recipe! For my guacamole, I simply mash up a few avocados and then add salt and fresh lime to taste.
I topped these generously with my easy homemade salsa! It’s spicy, bright and adds a great flavor!
Another must is cotija cheese! It’s a tangy and creamy authentic cheese that adds a delicious flavor to each taco.
Tortillas – I used yellow corn tortillas for this recipe but honestly any tortilla will work!
Cilantro – for an herby deliciousness, add a ton of chopped cilantro on top!
Jalapenos – if you want an extra spiciness, add on some fresh jalapenos.
Storing Leftovers:
If you do have any leftovers, store in the refrigerator in a tightly sealed container. I actually didn’t warm my shrimp up the next day – I ate the shrimp cold and it was still delicious!
Did you enjoy this recipe? Here are a few others you might like:
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Chipotle Lime Shrimp Tacos
These Chipotle Lime Shrimp Tacos are the ultimate easy dinner! Juicy and smoky shrimp are cooked to perfection and loaded into a taco with your favorite toppings! YUM!
Ingredients
Chipotle Lime Shrimp Marinade
- 1 lb. large deveined, peeled and raw shrimp
- juice of one lime
- 4 tbsp of chipotle pepper in adobo sauce (JUST the sauce from the can, not the actual peppers themselves)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
Taco Toppings
- 12 warmed corn tortillas
- guacamole, salsa, cilantro, cotija cheese, jalapenos, fresh lime etc.
Instructions
Marinating the Shrimp
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To a large bowl, add the shrimp along with the juice of one lime, the chipotle pepper sauce and spices. Mix carefully until every piece of shrimp is fully coated. Place the bowl in the fridge for 30 minutes to let it marinate.
Prepping Taco toppings
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Near the end of the marinating time, go ahead and prep your other ingredients. If you want to make guacamole, do it now (see my taco toppings for a quick recipe), chop the cilantro or onions or jalapenos now as well. Warm up the corn tortillas and keep them warm in the oven.
Cooking Shrimp
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Heat a large pan over medium heat. Add a generous splash of olive or avocado oil to coat the pan and let it heat up. Once heated, add in the shrimp using tongs. Don’t overcrowd the pan! Cook shrimp on each side for 1-2 minutes or until they become pink and opaque.
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Once the shrimp are done, move them to a plate. Cook the shrimp in batches if needed.
Taco Assembly
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I like to spread guacamole on the bottom of the warm corn tortilla, load it up with several pieces of shrimp and then top it with salsa, cotija cheese and cilantro. Don't forget the extra lime squeeze at the end!
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Eat while warm! ENJOY!
Recipe Notes
I have actually let my shrimp marinate overnight before - I cooked them the next day and it worked out great! However, marinating at least 30 minutes is crucial!
Loved this! So did the boyfriend. So easy yet very tasty
Thank you so much, Cyndi! So glad you and the BF enjoyed 🙂